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Pioneer Woman Italian Drip Beef

Italian Drip Beef


  • 1 whole Beef Chuck Roast 2.5 To 4 Pounds
  • 1 can Beef Consomme Or Beef Broth
  • 3 Tablespoons Italian Seasoning heaping
  • 1 teaspoon Salt
  • 1/4 cup Water
  • 1/2 jar Pepperoncini Peppers 16 Oz, With Juice
  • Buttered Toasted Rolls


  • Combine all ingredients in your crock pot. Stir lightly to combine seasoning with the liquid. Put the lid on the crock pot, turn on low and cook for 5 or 6 hours until meat is fork-tender and falling apart. If meat is not yet tender, cook for 30 minute intervals till it's tender. Remove beef from the crock pot. With two forks, completely shred all meat, leaving no large chunks behind. Serve immediately, or keep warm in the crock pot.
  • May make the day before, then store in the refrigerator. Remove the hardened fat from the top before reheating.
  • Serve on buttered, toasted rolls. Top with cheese and melt under the broiler if desired. Serve with juices from the pot.